I was asked to bake again for one of the Sunnyvale Heritage Park Museum afternoon teas again – this time, the request was for a specific scone, recipe provided.

I baked two separate batches of these scones, which really are easy to make. I didn’t have raisins, so one batch of scones got currants and the other got dried blueberries. The scones are light and flaky. I used a portion scooper to drop the batter onto the sheet pans, which made nice, uniformly sized scones.

I’m including the recipe, although I don’t know its origin. It was sent to me by one of the women at the museum and a quick Google search didn’t turn up anything exactly like it.

Easy Drop Scones
Yields about 28 medium scones

4 cups all-purpose flour
1/2 cup sugar
2 teaspoons grated orange rind
3 teaspoons cream of tartar
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup firm (cold) butter or margarine cut into about 8 pieces
2/3 to 1 cup buttermilk, add more liquid if necessary
1 cup raisins (or other dried fruit such as blueberries, cranberries or currants)

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line two rimmed baking sheets with silicon mats.

Heat oven to 425 degrees F. In a medium bowl mix flour, sugar, citrus peel, cream of tartar, baking soda and salt. Cut in butter using two butter knives or pastry cutter, and cut through ingredients in opposite directions, until mixture looks like fine crumbs. Stir in just enough buttermilk so dough leaves the side of bowl and forms a ball. Stir in the raisins (or other dried fruit).

On an ungreased cookie sheet, drop dough by heaping tablespoons (I use a #50 portion scoop), about 1 inch apart. When baked should be about 2 1/2 inches in diameter.

Bake 10 -15 min. or until light brown. Immediately remove from cookie sheet. Serve warm or cool.

• Easy Drop Scones